Oster CKSTDFZM70 user manual Apple Fritters, Beer Batter For Fish or Chicken, Deep Fried Chicken

	Recipes
Apple Fritters
3 cups all-purpose flour	4 tbsp. cooking oil
2 tsp. baking powder	1 tsp. pure vanilla extract
1/2 tsp. salt	Juice of 1 orange (1/3 cup)
1 cup sugar	1 cup chopped apple
1 large egg, lightly beaten

Preheat oil to 375° F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Add orange juice and apple and mix well. Drop from teaspoon into hot oil (Basket should already be lowered into oil). Fry about 2 minutes or until crisp and very brown. Remove from fat and drain. Dust with powdered sugar or a mixture of granulated sugar and cinnamon; serve at once.

Beer Batter For Fish or Chicken

2 large eggs, separated	1/4 tsp. ground black pepper
1 tbsp. oil or butter	11/3 cups all-purpose flour
1 tsp. salt	3/4 cup flat beer

Preheat oil to 375° F. Beat egg yolks with oil/butter, salt and pepper. Alternately add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold in 2 stiffly beaten egg whites. Pat fish or boneless chicken breasts. Coat lightly with flour then dip into beer batter. Place fish in hot oil (basket should already be lowered) and fry for 3 minutes or until golden brown. Fry chicken 5 to 8 minutes or until brown and fully cooked.

Deep Fried Chicken

1 fryer chicken (21/2 lbs.), cut up	1/4 tsp. salt
11/2 cups all-purpose flour	11/4 cups milk
1 tsp. seasoned salt

Preheat oil to 375° F. Combine flour and seasonings. Dip chicken pieces in flour, then milk, then flour again. Fry for 20 minutes or until golden brown and done.

Chicken Kiev

4 whole boneless, skinless chicken breasts	1 stick of butter or margarine
1 tbsp. chopped onion	1/2 cup all-purpose flour
1 tbsp. chopped parsley	1 large egg, beaten
11/3 tsp. salt	1 cup fine, dry bread crumbs

Preheat oil to 375° F. Place chicken breasts between two pieces of plastic wrap. Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least one hour). Place rolled chicken in a single layer in fry basket. Lower and cook 5 minutes or until brown. To test for doneness, remove a piece of chicken from the oil. When fork can be inserted with ease, chicken is done.

Quick Doughnuts

Refrigerated can of biscuits	1/2 cup sugar
2 tbsp. ground cinnamon

Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand. With finger, punch holes in center of each biscuit to shape into doughnuts. Fry 2 minutes, turning once. Remove from fat and drain on paper towels. Sprinkle doughnut in mixture of cinnamon and sugar. Serve warm.

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